It is a very simple and easy cake. You can use it as a sponge or eat it like a tea cake. Tutti frutti and choco chips are optional . It comes out soft and melts in mouth. In my house this doesnot last more than a day.
Ingredients
1½ cup All Purpose Flour/Maida
¾ th cup Sugar
½ tsp Baking Soda
1¼ tsp Baking Powder
Salt a pinch
½ cup Yogurt | Curd
½ cup Milk
½ cup Oil
1 tsp Vanilla Extract
Steps
Sift dry ingredients 2 times to help the air the batter
Mix yogurt. Sugar, oil , curd and vanilla
Add slowly the dry ingredients and mix with soft hands
Simultaneously keep adding milk the batter to make it in falling consistency
Bake in Preheated oven 180 degree for 35 to 40 min or toothpick comes out clean
Note
You can add titi frooti or chocochip to make it interesting
This is an interesting twist to a boring vegetable called lauki/ bottle gourd. Its a very nutritious vegetable and is usually disliked by kids. This chutney was introduced by my colleague’s mother in law who used to send it with idlis when I was under the weather. Later she told me it was lauki and I couldn’t believe it . now i make it very regularly for my family and now my kids after seeing this post will release it was made of lauki 🙂
Ingredients
Lauki / bottle gourd – 1
Chana dal – 1 tablespoon
Mustard seeds – 1 teaspoon
Urad dal – 1 tablespoon
Peanut – 4 tablespoon
White Til/Sesame seeds – 2 tablespoon
Jeera – 1 tablespoon
Curry leaves- 4-5
Oil – two tablespoon
Turmeric powder
Hing – ¼ teaspoon
Salt- to taste
Green chili – 2
Tamrind – lemon size ball
Red chili powder – ½ teaspoon
Ingredients Tempering
Mustard seeds – 1 teaspoon
Curry leaves- 4-5
Red chili – 2
Oil – ½ teaspoon
Method
Heat oil in a pan. Add urad dal , peanuts , chana dal, white till and mustard seeds.
Then roast the ingredients in the pan for 1-2 minutes.
Remove the roasted stuff on a plate and to the same pan add lauki and green chili, turmeric, red chili powder, tamarind and hing and salt to taste.
Cook until the lauki is soft and tender.
Transfer the roasted peanuts and other stuff to the lauki mixture and let it cool.
After cooling, grind the whole thing into a fine paste and transfer into a bowl.
Do the tempering by adding oil and add mustard seeds and let it crackle and then add the dry chili and curry leaves and pour over the chutney.
It Tastes well with rice,dosa and paratha.
Notes
Jeera and tamarind and hing and the dry masala like turmeric and red chili powder and missing in the ingredients pic
You can add ginger garlic if you like the taste. I donot like to add as it changes the taste of lauki
Sometimes in trying to eat high protein diet we tend to loads of black channa as salad or in vegetable form but this is unique and healthy way to incorporate this in your diet. They are super yummy
This is a simple instant pickle to add zing to your meal. I enjoy it mostly in summer when you want light food and still spicy. My husband calls it tadka wala onion
Ingredients mentioned below are approximations and you can adjust as per your taste
Ingredients
3 large onions – thinly sliced
1 teaspoon salt
1 teaspoon Turmeric/Haldi
1 teaspoon Red chili powder
1 teaspoon Deghi Red chili powder for color
1 teaspoon Coriander powder/dhania Powder
1 teaspoon Amchur Powder/Raw Mango powder
1 teaspoon Moti Sauf/Fennel seeds
For Seasoning
1 tablespoon mustard oil
One-fourth teaspoon of Asafoetida /Hing
1 teaspoon of Mustard seeds /Rai
! teaspoon of Black caraway seeds/Kalonji
Method
1) Dry the onions lightly in fan for 10 min after cutting it
2) Mix all the ingredients apart from seasoning in bowl
3) Heat oil and add hing, rai and Kalonji and when it begins to crackle add it in the onion mixture
4) Let it cool and transfer in an airtight bowl. It will stay fresh for 3-4 days
5) You can add vinegar if you want it to stay longer.
This pickle needs to be stored in the fridge even after adding vinegar. It just increases the shelf life to 15 days and does not alter the taste
It is a simple one which I had seen a year back in one of the kids TV shows of fireless cooking and asked my daughter to make . This is now our family favorite. Easy for anyone to make and it is fool proof. You can can change the ingredients quantity as per your taste as we keep tasting it as we go along the way
INGREDIENTS
1 mangoes, chopped
1/2 cups fresh cream or whipping cream
¼ cup condensed milk
¼ cup milk powder
METHOD
Throw all the ingredients in the blender
Blend it into a smooth paste
Put it into a airtight container and leave overnight
When you suddenly have cravings for south Indian food and you want to dish something yummy without wanting to soak or ferment. This recipe was shared by my colleague’s mother-in-law. Her tiffin used to have such amazing snacks and typical South Indian flavors. Here is a simple recipe
Ingredients
One Cup- Poha grinded
One Cup Sooji
Half Cup curd
2 tablespoons rice flour
One boiled Potato- grated
One Cup of Coriander leaves chopped
5 curry leave chopped
1 tablespoon grated ginger
Salt and black pepper to taste
One-fourth teaspoon of Baking soda
One Onion chopped (optional)
1 tablespoon of oil in the batter and
Additional oil for deep frying
Method
Poha should be grinded finely
Mix poha, sooji, and curd and leave for 15 min
Add remaining ingredients to the soaked mixture and mix well
Give it shape as per your liking and deep fry in oil
Please note you will need hot oil when you put them and then pl cook them on medium heat till they are cooked well from the inside
You can add onion or grated carrot to make it more interesting or give your twist. Serve with either Green Chutney or Coconut Chutney
The raw mango rice is very popular in our household especially in summers. Its refreshing change and a different take on lemon rice. The flavors just burst in your mouth and gives a very refreshing feeling. It is very easy recipe to make.
INGREDIENTS
1 big bowl of boiled / cooked rice
2 green chili slit
2 dry red chillies
1 big onion sliced or chopped finely(optional)
1 tablespoon mustard seeds
½ tablespoon urad dal
½ tablespoon chana dal
2 tablespoon Peanuts (optional)
Few curry leaves
2 small raw mango grated
Salt and red chili to taste
2 tablespoon oil
METHOD
On a wok, heat oil and add mustard seeds, chillies, curry leaves , urad dal and chana dal. (peanuts if using)
Add onion and saute for 5 minutes.
Add grated raw mango and saute for 1 minute
Add cooked rice, salt and red chili and saute for sometime
If the mango is too sour then you can add a few crystals of sugar and saute for one minute more. It helps to balance flavors
Keep it covered for a few minutes for the flavors to be settled
Serve hot with dal and curd
Do share once you make it since the mango season is limited. For a variation do add some mint leaves for more flavors
Pl note in my recipe i have not used peanuts as my kids don’t like it
This recipe is a quick fix for your hunger pangs. This is a very easy and simple recipe to make. It tastes yum and can be made in the pressure cooker or Wok.
Ingredients
One cup of Rice, washed and soaked
2 tablespoons Ghee
Three Onions, thinly sliced
One Bay leaf (tej patta)
Four Whole Black Peppercorns coarsely crushed
Two cloves Cloves (Laung)
1 Cardamom (Elaichi) Pods/Seeds
One Cinnamon Stick (Dalchini)
Two Green Chillies, slit
One teaspoon Garam masala powder
One teaspoon Red Chilli powder
Salt to taste
Method
1. Wash and soak the rice for a minimum of 30 minutes.
2. In a wok, heat ghee on medium flame, and add the whole garam masala- bay leaf, cloves, cardamom, cinnamon, and peppercorns.
3. Once the whole spices begin to sizzle, add in the sliced onions and saute until the onions turn almost a dark brown in color.
4. Ensure you keep mixing the onions around and caramelize them on low to medium heat.
5. Once you achieve the dark brown color of the onions, add in the green chili, red chili powder, garam masala, and salt. Add 2 cups of water, the soaked and drained rice
6. Close the lid of the wok and cook for 15 min stirring once and cook till rice is done. If pressure cooking then 3 whistles should be enough and open once the pressure releases naturally
7. Allow the rice to rest for a few minutes before you can stir.
8. Fluff the rice and stir to combine all the ingredients to get a nice brown color to the rice. Check the salt and adjust accordingly.
9. Transfer the Sindhi Onion rice to a serving bowl and serve hot!!
It’s a very simple recipe to make in less time. You can also serve it with mint curd or your favorite type of dhal. Anything you pair it with; it will taste divine. Make sure you make this recipe!!
